Usually butter would be measured in grams in the UK and sometimes you find the packets are marked similarly with increments. With hard cooking fat this is more usual.
Show me your breakfast
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Usually butter would be measured in grams in the UK and sometimes you find the packets are marked similarly with increments. With hard cooking fat this is more usual.
I think some find black pudding even odder! Will start new thread about baked beans later.
Judging from British cooking shows, the default measurement for butter in the UK is "knob." The US conversion for knob is "whatever looks about right."
Hash brown casserole is a near-mythical side dish, credited to the Cracker Barrel restaurant chain for making it so popular.
There are tons of copycat recipes online, but I got mine from my niece, who worked there for several years from her late teens through college. I had to scale it down from her restaurant-sized portions, but it's dead easy, just a few ingredients.
Recipe por favor?
Well, I'd almost hate to call it a recipe, and I eyeball/approximate everything, so maybe it's better to write it up like a narrative. That's how I think of it when I make it.
Preheat oven to 350F. Melt about two tablespoons unsalted butter in a large microwave-safe mixing bowl. To that, add one-quarter onion, diced small, one-half can of condensed cream of chicken soup (undiluted), 4oz shredded/diced Colby cheese, a pinch of each salt and black pepper and mix. Once mixed, add the better part (maybe a pound?) of a 26oz bag of frozen shredded potatoes for hash browns (thawed ahead of time). Mix thoroughly with your hands.
Distribute evenly and loosely in a 2-qt/8x8 baking dish and bake for about 50-60 minutes, until bubbly. Let stand 10-15 minutes before serving.
That's all there is to it. You could sub in cheddar for the Colby, though Leistershire cheese might be even better.
Not seen anything like that here. It would mean shredding them from scratch. I like the concept of the hash brown 'bake' as we would call it in the UK.
If you're going the shred-yourself route, make sure you rinse all the starch off after shredding and then squeeze them as dry as possible or they'll get a little gluey.
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It's a bulk sausage, made from pork, with maple syrup added.
It's extremely common here to put syrup on sausage patties, so much so that if you're in a diner and order a breakfast that includes sausage patties, it'll be brought out with syrup on the side.
Yes, I know it happens, but I really do NOT want syrup on my sausages. I absolutely loathe bacon that is maple-syrup-ized. Fine if the stuff is on the side. I can ignore it. (I love maple syrup. Used on pancakes.)
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A bacon butty with grilled tomatoes.
I'm not a fan of maple syrup either - not even on pancakes. Its just far too sweet for me. I could maybe take a maple cured bacon if it was a mild cure.
I don't make it often, but I love bacon coated in a mix of maple syrup, brown sugar, and sriracha, then baked off in the oven. Hot, and sweet, and salty, and meaty, and fatty...it hits all the buttons.
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Maple cured, not sweetened, I might do.
I love maple syrup -- the real stuff, not the maple flavored corn syrup sold as "pancake syrup." I can drizzle some maple syrup (best is from Vermont) on some buttered toast, and be very happy.
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